12 Cookies of Christmas- Cookie# 3 Lemon Luscious Snow Cap Cookies

Ok, so I am up to week #3 of the 12 cookies of Christmas, and do I have a good one for you this week. This cookie has some of my favorite things in it, coconut, macadamia nuts and lemon flavor. This recipe comes from Recipezaar. The original can be found here. I follow it completely, no changes for me. I think most of us have heard of chocolate snowcap cookies, but this goes totally the other way, and it produces a chewy cookie loaded with flavor, and it is pretty to look at, as well. How bad can it be when these are the main ingredients?

Lemon Luscious Snowcap Cookies

Ingredients:

1 cup sugar

1 tsp lemon extract

1 tbsp freshly grated lemon zest

1 3/4 cup flour

2 tsp baking powder

1 cup coconut

1 cup macadamia nut pieces

2 large eggs

1/2 cup powdered sugar, to roll cookies in

Directions:

Preheat oven to 350.

Cream sugar and butter together in mixer.

Add Lemon zest,eggs and lemon extract.

I always use my microplane to zest, it is one of my fave kitchen gadgets. Just thought I would share that random thought. Moving on.

Stir in flour and baking powder.

Add nuts and coconut. It should look like this:

Shape dough into 1 1/2 inch balls. Roll in powdered sugar.

Place on parchmant lined cookie sheet.

Did you notice something missing? I ran out of parchmant paper. I hate not having it but life goes on and I sprayed the hell out of my sheets.

Bake for 18 minutes or until the edges are set. I always underbake my cookies, its just personal preference.

Cool a minute or two on the cookie sheets, and remove to wire racks and sprinkle with more powdered sugar over the tops of the cookies, as they continue to cool.

The smell this cookie gives off as it is baking is incredible. It is so simple and quick to put together. The only issue is that the dough is a bit sticky to roll, but it is definately worth the extra effort to have these babies on your holiday tray. They are so pretty to look at and I think they are something a little different. They have great chewy texture . I hope some of you will give them a try.

Please also check out what the other ladies will be offering up today:

http://abbysweets.blogspot.com/

http://www.barbarabakes.com/

http://meganscookin.blogspot.com/

http://mykentuckyhome-kim.blogspot.com/

http://mybakingadventures.com/ ( Megan just lost her dog, so excuse her if she doesn't have something to add this week. It is a hard thing to deal with, the loss of a family pet. Take your time and come back when you are ready, Megan)

These ladies know their cookies....

Coconut Cashew Crunchers

I have to admit, I am a little biased. I love this cookie. I love the texture, the flavor, the aroma that goes through the whole house as they are baking, and I forgot just how much I loved them because I haven't made them in a long time. My sister, Donna, over at My tasty treasures, mentioned to me the other day that she had mentioned to Cheryl, over at Cookin Dunkin Style, whose blog I adore, that she was telling Cheryl about theses cookies because Cheryl loves cashews.Are you with me so far? So I pulled out the recipe, which comes from Betty Crocker, you all know her, right, and I made them. So good,so chewy, with some cashew crunch in it and on top of that, coconut. I cannot think of a better combo, so Cheryl, this ones for you and that freakin cute dog of yours.

Coconut Cashew Cookies

1 cup packed brown sugar

1 cup sugar

1 cup butter or margarine, softened

1 tsp vanilla

1 egg

2 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

2 cups flaked coconut

1 1/2 cups chopped cashews

Directions:

Heat oven to 350.

In a large bowl, beat sugars,egg,butter and vanilla with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour,baking soda and salt. Stir in coconut and cashews. Usually right about here I would have a picture of the mixture, but for some reason I don't have one. Just use your imagination, thanks.

Drop dough by 1/4 cupfuls about 3 inches apart onto parchmant lined baking sheet. I used my ice cream scoop.
Flatten slightly. I tried 3x to rotate this dam picture and then I gave up. You get the idea.

Bake 12-16 minutes or until edges are golden brown and your house smells heavenly. Cool 2 minutes; remove from cookie sheet to rack to cool completely.

Did I forget to mention how huge theses cookies are. They are big. I have also done them with a regular cookie scoop, you just have to adjust the baking time, probably to 8-10 minutes, but keep an eye on them. I think I got about 21 cookies out of this.

So here they are in all their glory. Cheryl, I hope you try them and love them .Oooh they really are good. Try them, you won't be sorry. I am running around getting my oldest daughter ready for kindergarten and the bus for the first time, she just started soccer practice, my little one is starting pre-k and is turning 4 soon, so there is a party to plan, and on top of that my house is a mess, so forgive me for this short post. I promise it will get better, just hang in there with me.

Tropical Coconut Bread

I was going to wait until over the weekend to post this one, but after tasting it, I cannot wait to share it with you. Coconut is one of my favorite things, ever. I have a recipe for coconut cake, that I will save for another time, but I was searching Recipezaar, trying to find a way to use up some buttermilk I had and I came across this recipe.
To me, it is more like a poundcake. I am in love with this bread. It is so moist and so much lighter than I thought it would be. The coconut is definately the star ingredient in this bread. It would be fabulous if you are attending a luau themed party or just if you are looking for something a little different than you usually make. The recipe is for 2 loaves. I halved it and am sorry I did. This is a definate keeper for me.


Tropical Coconut Bread


3 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 tsp coconut extract
1 cup buttermilk
1 cup shredded coconut



1. Preheat oven to 325.


2. DO NOT USE A MIXER WITH THIS RECIPE, USE A SPOON OR SPATULA AND STIR BY HAND.


3. In medium bowl, combine flour, baking powder, baking soda, and salt; mix well.


4. In large mixing bowl, combine sugar, oil, eggs, and coconut extract; mix well.


5. Alternately add flour and buttermilkto sugar mixture and stir only until moist.


6. Stir in shredded coconut.


7. Pour batter into 2 prepared loaf pans , place on middle rack and bake for 1 hour.

I hope you will all give this a try. ALOHA!